1 hr 20 mins
1 hr 5 mins
Fiddleheads are ferns that one picks in the spring. Wash and clean them to remove the paper thin membrane that clings to the coiled fern (looks like the head of a fiddle - hence the name).
My Private Note
Units: US | Metric
- 1 uncooked 9-inch pie shell
- 2 cups fiddleheads, coarsely chopped (can substitute broccoli or zucchini)
- 1 small chopped onion
- 2 tablespoons olive oil
- 1 cup shredded cheddar cheese (, sharp or mild)
- 4 eggs
- 1 cup evaporated milk or 1 cup half-and-half cream
- 1 tablespoon coarse mustard
- 2 tablespoons flour
- 1Precook piecrust in preheated 350-degree oven (prevents soggy crust).
- 2Saute fiddleheads and onions in olive oil.
- 3Put in precooked crust followed by cheese.
- 4Blend eggs, mustard, flour, half and half and pour into piecrust over other ingredients.
- 5Bake at 350-degree oven for 50 minutes.
- 6Pie is cooked when knife comes out clean when inserted in pie.
- 7Let set for 5 minutes or so before cutting.
- 8Serve hot, warm, or cold as you would quiche.
- 9(Real Vermonters DON'T eat quiche).
Browse Our Top Lunch/Snacks Recipes
Nutritional Facts for Vermont Fiddlehead Pie
Serving Size: 1 (109 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 295.1
- Calories from Fat 186
- Total Fat 20.7 g
- Saturated Fat 7.6 g
- Cholesterol 116.9 mg
- Sodium 300.2 mg
- Total Carbohydrate 16.6 g
- Dietary Fiber 0.6 g
- Sugars 0.6 g
- Protein 10.6 g
The following items or measurements are not included: